We love the spicy-sweet combo of our Jalapeno Olive OIl and Peach Balsamic Vinegar. This vinaigrette is perfect in this black bean salad. The earthiness of the beans is compliments by the sweet, ripe peach flavor from the balsamic and just the right kick from the Jalapeno Oil. The perfect side for dinner from the grill.
Time
15 min.Rating
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Loading...| 1 can black beans, drained | |
| 1 ear corn or 1 cup canned or frozen corn | |
| 1/4 cup diced red onion | |
| 1 cup cherry tomatoes, halved | |
| 1/4 cup sliced green onioins | |
| 1/2 cup diced cucumber | |
| 1/4 cup chopped cilantro | |
| salt and pepper to taste | |
| 1/2 cup Jalapeno Extra Virgin Olive Oil | |
| 1/8 cup Peach Balsamic Vinegar | |
| 2 tsp Fixin Chicken Blend |
| 1. | The salad is delicious with fresh or canned/frozen corn. If using corn on the cob, roast it in a grill pan, on the grill or on a sheet pan in a 400°F oven. You're looking to cook the exterior to just char it a bit - adds a little extra smokiness. Cut the corn from the cob after grilling or roasting. |
| 2. | In a bowl large enough to hold the salad, whisk together the Jalapeno Oil, Peach Balsamic Vinegar and Fixin Chicken Blend to create a vinaigrette. Add in beans, corn, red onion, tomatoes, green onions, cucumber and cilantro and allow to sit for 5 minutes. |
| 3. | After 5 mins, taste the salad and adjust with salt and pepper. |
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